YOU CAN DO IT: Strawberry Ricotta French Galettes

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After months of being consumed by remodeling, moving, unpacking, and purging, all of a sudden I woke up and the truth hit me: I have a child starting 7th grade, one starting high school, and my baby going into 3rd grade next week; the big Labor Day camping adventure we do with six other families every year is THIS weekend, our 17th wedding anniversary is coming up on the 5th; and, yes, SUMMER IS OVER.

Wow. Three months gone. Just. Like. That.

While summer started with us packing up and moving out of the rental we were in for two years, it’s ending with us officially in our new house – yippee! It’s the smallest house we’ve lived in as a family (we left 3800 sq feet in suburbia three years ago and now live in just about 2100 sq feet), yet it’s also the happiest, most comfortable house we’ve ever lived in. Soooo much work went into getting it ready for our July 1st move in: tearing down walls, a new beam, electrical work, floor installation and refinishing, painting, carpeting… and, even though we’re in, there’s still lots and lots of work to complete. But, WE ARE HOME – and we are blessed we now have a place to root our hearts and watch our kids continue to grow.

One of the raddest parts of this remodel and move is that Frigidiare partnered up with me again! Yep! Revolocity Creative spearheaded the whole project and in just a few weeks our new kitchen campaign will launch. You’ll see the reveal of my kitchen before and after, tag along with me as I shopped for appliances, and then cook with me in the kitchen! I’ll share recipes, kitchen life hacks, and we’re even doing a recipe contest giveaway! So, follow meFrigidaire and Kraft Foods on Facebook and STAY TUNED!!

Something I want to share with you today, though, is this: my strawberry ricotta french galette.

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It seems only appropriate as we say goodbye to summer and, soon, to fresh strawberries, that we mark the end with a little something special, no? Well, THIS is special… and it’s gonna thrill your taste buds to no end.

All it takes is this: a pint of fresh strawberries, some ricotta cheese, a little powdered sugar, and homemade pastry dough…

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and then these simple ingredients for the finishing: an egg wash (take a room temp egg and beat it until smooth), a little sugar, and some fresh grated lemon zest.

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First, preheat your oven to 425 degrees and make the dough. It’s the dough I used for my mango tart on Food Fighters, and the same dough I use for my hand pies and plated pies. This is the dough you need to know.

FOR TWO CRUSTS:
2.5 cups flour
2 regular sticks of salted butter
2 TBSP sugar
12-13 TBSP ice water

  • Add flour, butter, and sugar to the bowl of a food processor. Turn on for 10 seconds nonstop. Then, pulse and additional 5-8 times. The goal is for butter bits to be about a little larger than pea sized…. so don’t over process!
  • Drizzle a TBSP of water at a time through the top of the food processor and pulse for 1 second after each water addition.
  • Pour mixture from food processor bowl into a large mixing bowl and, using your hands, squeeze the dough together until all of the mixture is stuck together. (NOTE: The dough should lean to the dry side. If it is too dry, wet your hands and continue to work dough until it adheres. If it is too sticky, add a tsp of flour at a time until the stickiness is gone.
  • Form two discs, wrap in plastic, and chill.

For a video tutorial on the dough, watch this:


Second, prepare your ricotta mixture.

  • 1 cup of ricotta cheese
  • 1/3 cup of powdered sugar

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Place the two ingredients in a bowl together and stir until sugar is fully incorporated. Set aside.

Third, prepare your strawberries. Wash and dry them, and then slice them in thin slices. Be sure to keep the strawberries together, though – it will make for a prettier layout when you put the galette together. Set aside.

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Fourth, roll out the pastry. Once your dough is chilled and ready to use, flour your surface, flour the disc, and get to rolling until you have a disc that’s bout 1/4″ thick.

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Now, one of the things I love most about galettes is that they’re meant to look rustic. So, when you roll the crust out, remember that: it doesn’t need to be perfect.

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Fifth, assemble the galette. With the rolled out pastry centered on your baking sheet, smear your sweetened ricotta cheese around the center (being sure to leave about 2″ between the ricotta and the edge of the crust).

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Cover the ricotta with your strawberries, and then begin to fold the crust up over the edges of the strawberries….

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DSC04339 Once you have the sides folded in, wash all of the exposed dough with your egg wash (it’s what helps the crust get nice and golden)…

DSC04346 Lightly sprinkle the entire tart with some sugar…

DSC04357 And then finish it off with a little fresh grated lemon zest (about 1 lemon worth)…

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Once it’s ready to go, bake it in the oven for 15-18 minutes (or until golden brown)… and LOOK WHAT YOU’LL HAVE: pure deliciousness.

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From start to finish, this is something you can get together in less than 30 minutes (if you already have the dough made)… AND, it’s something that will make whomever you serve feel your love 😉

Make it. Eat it. Come back and tell me about it. I’ve missed you… and, now that I have my brain back and I’m settled in, I promise I won’t be a stranger anymore. Thanks for sticking with me – thanks for reading.

TOMORROW: It’s quinoa time!! I’ll tell you what to do with a leftover rotisseri chicken and a box GQ Brand 100% Royal Tricolor Quinoa. It’s a fast, flavorful, crowd-pleasing meal you don’t want to miss.

AM Northwest: Blue Steak Salad and Salty Pappas

Today started super awesome. I was invited back on our local morning show, AM Northwest (PDX, KATU Channel 2) to cook up a 4th of July menu that goes beyond burgers and hotdogs… and here’s what we cooked up:

  • Blue Mixed Greens Salad with Marinated Flank Steak
  • “Salty Papas”
  • Red White and Blue Whipped Parfait

The recipes follow the video… and, in the video you’ll see the technique to use for salting the Salty Papas. Also, as I say in the segment, this is a great ‘deconstruct able’ meal. What this means is that you can prepare everything on the menu and gear it towards adults – but every recipe has elements that you can pull out and serve to the kids without additional effort. For example, my kids don’t eat this particular salad, but they love steak, pears, and the potatoes.

So – enjoy! If you will have children around, I suggest grilling up some corn on the cob while you’re at it. That way if they choose to forgo the salad, they can still have a yummy veggie to add to their plate.

Thanks for being here – and let me know if you try and of these recipes!

Rebel on,

Elisha

Here are the recipes – all recipes make approx 4 servings.

Blue Mixed Greens Salad
4 handfulls of mixed greens
1 Bosc pear, diced
1/4 cup red onion, diced
1/2 cup blue cheese crumbles
A drizzle of EVOO (extra virgin olive oil)
A drizzle of balsamic vinegar
NOTE: Add a little bit of EVOO and balsamic at a time because dressing this salad requires less than you might think! You can always add more, but if you add too much you can’t go back.
Toss salad until all ingredients are evenly coated with EVOO and balsamic. Serve salad on plate and top with a serving of sliced marinated flank steak.
Marinade for Flank Steak
1/4 cup fresh squeezed lemon juice
1/2 cup soy sauce
Garlic powder
Coarse black pepper
Dust one side of flank steak with a light coating of garlic powder; follow with a light coating of black pepper. Pour the lemon juice and soy sauce over the meat. Flip the meat from side to side in the marinade until both sides are fully coated with marinade. Cover will tin foil and refrigerate.
Remove steak from fridge about 20-30 minutes before you are ready to grill. Grill steak on direct, medium high setting for 15 minutes, turning once. Remove steak from grill and cover tightly with tin foil; allow steak to sit for at least 10 minutes before cutting into thin strips.
“Salty Papas” (aka Salty Potatoes)
1 pound of fingerling potatoes
Kosher salt
Put potatoes in a pot and cover with water. Cook potatoes on high heat at a rapid boil until soft when pierced with a fork. Once tender, drain off all water and return to stove.
Potatoes should be in a single layer on the bottom of the pan. (Depending on the size of your pot, you may have to complete this step in two batches.) Sprinkle all the potatoes with kosher salt (approx 1 TBSP per pound), cover and cook at medium high heat for 1 minute. While potatoes are still covered, begin to shake pan from side to side so that potatoes become fully coated in salt and do not stick to pan. Return to heat for 30 seconds and shake again. Do this several times until potatoes no longer look moist and there is a white powdery look to the skins. Remove from heat and place in a single layer on a platter until ready to serve. Serve with Cilantro Dipping Sauce.
Cilantro Dipping Sauce
1/2 cup packed cilantro
1/3 cup olive oil
1 tsp lemon juice
2 cloves of garlic
a pinch of kosher salt
Add all ingredients into a food processor until paste-like. Serve beside Salty Papas.
Red White and Blue Whipped Parfait  
2 cups Blueberries
2 cups Strawberries, sliced into slivers
Homemade Whipped Cream
Create a bed of whipped cream in a small dessert bowl. Place blueberries and strawberries side by side, then top with a dollop of whipped cream. Enjoy.
Homemade Whipped Cream
2 cups heavy whipping cream
1/4 cup confectioners sugar
Place cream and sugar in a bowl and whip on high speed with a mixer until stiff peaks form. (This should take 3-4 minutes.) Enjoy.